If this is your first visit to COCIA, be sure to check out the many references on the Help Board. You will have to Login or Register, before you can post. Click the register TAB below to proceed or to start viewing messages, simply select the Board that you want to visit.

Nice one Carolyn..My dad does Lumpia When wet weather is about, he'll set up the kitchen to make 100 plus.Stocks the freezer and he has them for lunches from time to time.I had them last week when visiting. They were great.His are a little different, where he uses chicken instead of pork/prawns

You know how it is Muz most of us have quite a few things we could cook but if we all cooked all of them we would have a lot of left overs I guess thats why I like a rough menu of what everyone is planning on doing. These need only basic equipment so its a possible except that if we go away early which is unknown at this point of time you cant always get wrappers in some of the country places and our freezer compartment is limiting.

Muz while typing this is came to me that I had suggested to me getting different wrappers and having them cold - I think they have something like that at the sushi bars. These would be easily transported.

Aart like all these things variety is the name of the game. There are a lot of recipes around with different vegies, some with sultanas and not all use noodles. The Filipino lady at the shop I got the wrappers from said she uses the noodles as they help dry up the liquids in the vegetables etc. Great your father makes them. Some families have lumpia parties where they all sit around and roll them up. I would like mine a bit tighter but I am improving

RoselindaOffline
COCIA® New Member
I Love COCIA
Joined: Jun 21st, 2011 at 5:35pm
Last online: Sep 27th, 2011 at 3:41pm

Gender: Zodiac sign:Posts: 4

Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called run bǐng in Mandarin in Taiwanese. Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd day of the 3rd month of the lunar calendar. The wrappings can be a flour based mix or batter.